Potsdamer Festtagskuchen

This pastry named after its place of origin, is a delightful blend of fruit and delicate pastry.

Ingredients:

For the shortbread crust:
1/2 lb wheat flour
1/6 lb sugar
1/4 oz vanilla sugar
Lemon peel from half a lemon
Some salt
1/3 lb butter

Topping:
1/4 lb candied fruit
8 tea spoons port wine
1/3 lb round grain rice
1 3/4 oz sugar for the rice
Some salt
2 cups milk
1 3/4 oz butter
3 eggs
1/4 lb sugar
1/4 oz vanilla sugar
4 tea spoons rum
6 tea spoons apricot jam
1 oz powder sugar

Preparation:

Work flour, 1/6 lb sugar, butter, 1/4 oz vanilla sugar and lemon peel to a shortcrust and leave it in the refrigerator for about 1 hour.

Dice the candied fruit into fine pieces, douse it with the port wine and then let it soak for about an hour. Boil up the rice with 1 3/4 oz sugar in milk and add a pinch of salt till it has macerated. Separate the egg yolk from the egg whites. Stir remaining butter, egg yolk, sugar, vanilla sugar and rum into a fluffy mass. Bit by bit, add in the cooled off rice and candied fruit. Beat the white of the egg and carefully add it to the rice bulk.

Take the shortcrust and roll it out on a baking sheet covered spring form. Create a curst of one inches along the rim of the baking form. Spread the apricot jam evenly on the shortcrust and add the rice bulk to the form. Preheat the oven to 430 degrees F. Bake it for about 25 minutes.

Let it cool down and sprinkle it with powder sugar.

Guten Apetit!

Preparation time: 90 minutes